Quick Noodles with Kale and Tofu in Peanut-Lime Sauce

1 bunch organic curly kale

1 package udon noodles *
1 package pre-baked teriyaki tofu (We use Trader Joe’s Baked Teriyaki Tofu in produce section)
1/4 cup creamy, natural peanut butter
2 – 4 tablespoons organic sugar
1/4 – 1/3 cup lime juice
1/4 cup low-sodium soy sauce or tamari
pinch (or more!) red pepper flakes

Prepare the sauce by combining the peanut butter, sugar, lime juice, soy sauce and red pepper flakes in a medium-sized bowl.  Adjust seasonings to taste, and set aside.

Dice up the tofu, and toss it into a non-stick skillet.  Sauté it until the pieces are golden and crispy.  (Or, you can bake the pieces on non-stick foil for about 20-30 minutes at 400 degrees.) YOU DO NOT NEED OIL!! Set aside.

Fill a large pot with water, and place it over high heat to boil.
While the water is boiling, trim the kale, cut or tear it into bite-sized pieces, and give it a good wash.  Set aside.

By now your water should be boiling.  Add the kale into the boiling water. You will cook the kale for a total of 6 minutes, so you want to add your noodles at a point where they will both finish at the same time. My noodles took 4-6 minutes, so I put them into the boiling water with the kale after the kale had cooked for about 2 minutes. Make sure the noodles are cooked through.

Drain the kale and noodles VERY WELL in a strainer, and return them to the pot.  Let some of the excess water steam off for about a minute or two. Add your sauce, and toss to coat the kale and noodles.  Add the tofu, and gently toss to distribute it.  Serve immediately, and refrigerate any left-overs. HA!

* NOTE: This can be made with Lotus Foods Brown Rice and Millet Noodles instead of using Udon noodles. Simply soak them in bowling water for 10-15 minutes until tender. Add to the cooked kale, baked tofu, and sauce and warm through before serving.

Adapted from cestlavegan.com